The effect of cooking methods on some quality characteristics of <i>gluteus medius</i>

GÖK, Veli; UZUN, Tamer; TOMAR, Oktay; ÇAĞLAR, Muhammed Yusuf; ÇAĞLAR, Abdullah

doi:10.1590/fst.13018

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Original Article • Food Sci. Technol (Campinas) 39 (4) • Oct-Dec 2019 • https://doi.org/10.1590/fst.13018 copy

The effect of cooking methods on some quality characteristics of gluteus medius

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

In this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, the meat was vacuumed sealed in special packaging material (Mylar®Cook) before being stored at + 1 °C for 0, 15, and 30 days. The samples cooked with the sous-vide method had higher moisture content (P < 0.001) and lower cooking loss than oven roasted samples. TBARS content was affected by cooking method (P < 0.01) and storage time ( P < 0.01). The 2-thiobarbituric acid reactive substances (TBARS) values of the convection oven samples were higher than those cooked with sous-vide method. The WBSF values were affected by the cooking methods. The samples cooking with oven significantly lower shear (P < 0.0001) force values than those for the sous-vide method. Samples cooked by the convection oven had higher L* (lightness), a* (redness), b* (yellowness) than the cooked with sous-vide method (P < 0.0001). The sliced meat samples cooked by oven were given higher sensory ratings than those cooked by sous-vide except texture scores.

Keywords:
sous-vide; convection oven; beef; gluteus medius; texture

Source of variation	Moisture	Cooking Loss	pH	TBARS	WBSF
Cooking method	<.0001	<.0001	0.3011	0.0083	<.0001
Storage time	0.0069	0.0015	0.0111	0.0011	0.0001
Cooking method × storage time	0.1287	0.0064	0.5692	0.8194	0.1130

Source of variation	Moisture	pH	TBA	L*	a*	b*	MAB	Coliforms	PB
Cooking Method
Sous-vide	67.93^b	5.84	0.76^b	48.64^b	9.31^b	12.13^b	3.83^a	3.78^a	3.27^b
Oven	67.53^a	5.85	0.89^a	52.19^a	9.42^a	12.32^a	3.28^b	3.52^b	3.46^a
P value	<0.0001	0.3011	0.0083	<0.0001	<0.0001	<0.0001	0.0007	0.0005	0.0013
Storage Time (days)
0	67.80^b	5.81^b	0.59^a	51.01^a	10.07^a	11.95^b	3.28^c	2.19^c	2.14^c
15	67.90^b	5.83^b	0.78^ab	46.83^c	9.52^b	13.05^a	3.56^b	3.53^b	4.34^b
30	68.1^a	5.89^a	0.91^b	48.09^b	8.95^c	11.39^c	4.33^a	4.38^a	4.52^a
P value	0.0069	0.0111	0.0011	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001
Cooking method × storage time
SV X 0	67.80	5.81	0.59	51.01^c	10.07^b	11.95^c	3.48^c	2.20	2.00^e
SV X 15	67.90	5.83	0.78	46.83^e	9.52^d	13.05^a	3.75^b	4.66	3.62^c
SV X 30	68.10	5.89	0.91	48.09^d	8.35^e	11.39^d	4.26^a	4.48	4.20^b
OC X 0	67.50	5.83	0.74	54.23^b	10.63^a	12.97^a	3.08^d	2.02	2.38^d
OC X 15	67.50	5.85	0.92	55.95^a	7.88^f	12.53^b	3.38^c	4.38	3.45^c
OC X 30	67.60	5.88	1.01	46.39^f	9.76^c	11.46^d	4.40^a	4.20	4.56^a
P value	0.1287	0.5692	0.8194	<.0001	<.0001	<.0001	0.018	0.001	0.0009

Source of variation	L*	a*	b*	MAB	Coliforms	PB
Cooking method	<.0001	0.0171	0.0013	0.0007	0.0005	0.0013
Storage time	<.0001	<.0001	<.0001	<.0001	<.0001	<.0001
Cooking method × storage time	<.0001	<.0001	<.0001	0.0009	0.001	0.0009

Source of variation	Color	Taste	Texture	Juiciness	Odor	Acceptability
Cooking method	0.047	0.044	0.7637	0.025	0.443	0.046
Storage time	0.004	0.002	0.08	0.035	0.039	0.001
Cooking method × storage time	0.125	0.9610	0.2630	0.351	0.773	0.065

Source of variation	Color	Taste	Texture	Juiciness	Odor	Acceptability
Cooking method
Sous-vide	3.39^b	3.79^b	3.47	3.72^b	3.79	3.51^b
Oven	3.53^a	3.92^a	3.44	3.85^a	3.90	3.81^a
P value	0.047	0.044	0.7637	0.025	0.443	0.046
Storage Time (days)
0	3.61^a	3.96^a	3.69^a	3.59^a	3.94^a	3.78^a
15	3.29^b	3.81^a	3.33^b	3.56^a	3.79^ab	3.68^b
30	3.24^b	3.31^b	3.12^b	3.17^b	3.57^b	3.52^c
P value	0.004	0.002	0.08	0.035	0.039	0.001
Cooking method × storage time
SV X 0	3.60	3.90	3.82	3.78	3.86	3.61
SV X 15	3.23	3.75	3.31	3.67	3.75	3.51
SV X 30	3.24	3.73	3.29	3.70	3.75	3.43
OC X 0	3.75	4.02	3.57	3.98	4.01	3.94
OC X 15	3.53	3.86	3.36	3.81	3.83	3.86
OC X 30	3.32	3.87	3.39	3.77	3.85	3.62
P value	0.125	0.9610	0.2630	0.351	0.773	0.065

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[1] * Corresponding author: oktomar@aku.edu.tr